The Basque chef Martin Berasategui experienced last Saturday, January 8, "one of the best days" of her life. The three Michelin stars in Dominican Republic presented their wine, Nirea, during a dinner at the restaurant Vento Hotel Paradisus Punta Cana "A few years ago I told my father that his passion would be building bridges with China, not believe it. " Laughing like a child with a new toy of Kings, the chef of San Sebastian spent a day in which only the Royal Society gave him a disgusted when he lost against Sevilla, and it closed with a joke after receiving, excited, a memories of their stay in the resort. "In Rome we will compete for the next pope, Benedict XVII is between Germany and Bebevino I of the old part of San Sebastian." french oak barrel , extra virgin olive oil , french oak barrels , barriles para bareswooden barrelwooden barrels , metabisulfito , tretønner, petit tonnelet , petit tonneaux, tonnelet Until then, lived a day of non-stop. At noon, Just Coronado, Chef's Paradisus, showed her seething stove. Later he would tell Berasategui who is responsible "140 people plus cleaning. Not many places to train and to do fancy stuff." Who cooked casseroles and helped stopped for a moment to greet the protagonist, who, slotted spoon in hand, stirred and tasted a rice one of the pots. Photos, handshake, pat on the shoulder ... "You have to cook it yours, or traditional style with modern touches, but yours, that's what counts," he insisted Berasategui. With his chef jacket up and down, again and again reminded the goat had eaten the night before, after getting off the plane. "Hey, great!". It would not be the only Dominican who liked delicacy. Lacked the rice and stew, a stew of meat and food (banana, cassava and other vegetables), which one day after dinner very pompous said he had "gobbled three course". By then, the Nirea was already long in Caribbean lands, after six months of reasons, emotions, matches and, if you will, to stubbornness. One afternoon last summer, Juanjo Dominguez, commercial director and chef Sebastian once land Dominican immigrant, gave some bottles of wines Francisco (Paco) Castillo, managing director of Paradisus Punta Cana and a love of gastronomy and oenology . "Paco told me that they should have in their offer a wine like this." The family friend Candela, owner of the winery Murcia Barahonda Manor where Nirea occur with Castillo and Berasategui allowed to play with perfect triangulation to convince those who had to give the nod to the Caribbean operation, exclusively for Meliá, although the Dominicans also have the luxury of enjoying it and in some restaurants and shops. "We are proud to bring these wines here, and we can only thank those who pushed for it and we have opened the borders of another country," said Alfredo Candela the initial taste, after a dinner that featured thirty diners and whose marriage was thoroughly explained by Carmen Cataldi Dominican sommelier. "Moments like these are the result of 35 years of hard work and 25 tests, with humility, sacrifice and dedication, the formula to make things right," he said hours before Berasategui. "Having my first two wines, and other products such as ham, cheese, champagne ... gastronomically able to advise as many people ... To me it's an honor," says someone had touched it only remains cook and this kid that was lost in the Old Town San Sebastian. "Everything else is the work of top professionals around me." Berasategui because of its added values ​​to "customers who become friends and then you have projects that you can not refuse." And passing through Dominican Republic has allowed sharing with some clients, friends, partners and meet people that, despite his shyness, hooked on the fast track. "I learned to be a person and then cook. Without the former, the latter does not come out," he said. "To achieve what I have achieved, have the friends I have and can do what I do is more than a dream come true, a gift," said the little man that feels great and proud, "but above all very grateful." And thank you again and again came out of his mouth for Candela to Castillo, for his people and for those attending a dinner in his Nirea Young minilasaña spread a chicken flavored with basil and buffalo cheese and Nirea 100 % Monestrell accompanied a loin of lamb with rosemary juice Iranian couscous. And to receive "very excited" glass insert that turned the Paradisus in etxea (home), said: "This is an unjust occupation. Whoever sits give the gift and nothing has worked," referring to Coronado chef who dreams of going through the house Berasategui to learn from their world famous home cooking.

The Basque chef Martin Berasategui experienced last Saturday, January 8, "one of the best days" of her life. The three Michelin stars in Dominican Republic presented their wine, Nirea, during a dinner at the restaurant Vento Hotel Paradisus Punta Cana "A few years ago I told my father that his passion would be building bridges with China, not believe it. " Laughing like a child with a new toy of Kings, the chef of San Sebastian spent a day in which only the Royal Society gave him a disgusted when he lost against Sevilla, and it closed with a joke after receiving, excited, a memories of their stay in the resort. "In Rome we will compete for the next pope, Benedict XVII is between Germany and Bebevino I of the old part of San Sebastian." Until then, lived a day of non-stop. At noon, Just Coronado, Chef's Paradisus, showed her seething stove. Later he would tell Berasategui who is responsible "140 people plus cleaning. Not many places to train and to do fancy stuff." Who cooked casseroles and helped stopped for a moment to greet the protagonist, who, slotted spoon in hand, stirred and tasted a rice one of the pots. Photos, handshake, pat on the shoulder ... "You have to cook it yours, or traditional style with modern touches, but yours, that's what counts," he insisted Berasategui. With his chef jacket up and down, again and again reminded the goat had eaten the night before, after getting off the plane. "Hey, great!". It would not be the only Dominican who liked delicacy. Lacked the rice and stew, a stew of meat and food (banana, cassava and other vegetables), which one day after dinner very pompous said he had "gobbled three course". By then, the Nirea was already long in Caribbean lands, after six months of reasons, emotions, matches and, if you will, to stubbornness. One afternoon last summer, Juanjo Dominguez, commercial director and chef Sebastian once land Dominican immigrant, gave some bottles of wines Francisco (Paco) Castillo, managing director of Paradisus Punta Cana and a love of gastronomy and oenology . "Paco told me that they should have in their offer a wine like this." The family friend Candela, owner of the winery Murcia Barahonda Manor where Nirea occur with Castillo and Berasategui allowed to play with perfect triangulation to convince those who had to give the nod to the Caribbean operation, exclusively for Meliá, although the Dominicans also have the luxury of enjoying it and in some restaurants and shops. "We are proud to bring these wines here, and we can only thank those who pushed for it and we have opened the borders of another country," said Alfredo Candela the initial taste, after a dinner that featured thirty diners and whose marriage was thoroughly explained by Carmen Cataldi Dominican sommelier. "Moments like these are the result of 35 years of hard work and 25 tests, with humility, sacrifice and dedication, the formula to make things right," he said hours before Berasategui. "Having my first two wines, and other products such as ham, cheese, champagne ... gastronomically able to advise as many people ... To me it's an honor," says someone had touched it only remains cook and this kid that was lost in the Old Town San Sebastian. "Everything else is the work of top professionals around me." Berasategui because of its added values ​​to "customers who become friends and then you have projects that you can not refuse." And passing through Dominican Republic has allowed sharing with some clients, friends, partners and meet people that, despite his shyness, hooked on the fast track. "I learned to be a person and then cook. Without the former, the latter does not come out," he said. "To achieve what I have achieved, have the friends I have and can do what I do is more than a dream come true, a gift," said the little man that feels great and proud, "but above all very grateful." And thank you again and again came out of his mouth for Candela to Castillo, for his people and for those attending a dinner in his Nirea Young minilasaña spread a chicken flavored with basil and buffalo cheese and Nirea 100 % Monestrell accompanied a loin of lamb with rosemary juice Iranian couscous. And to receive "very excited" glass insert that turned the Paradisus in etxea (home), said: "This is an unjust occupation. Whoever sits give the gift and nothing has worked," referring to Coronado chef who dreams of going through the house Berasategui to learn from their world famous home cooking.